Rating: 4.44 stars
71 Ratings
  • 5 star values: 47
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

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Nutrition Facts

148 calories; protein 2.3g; carbohydrates 1.9g; fat 14.7g; cholesterol 4.8mg; sodium 239mg. Full Nutrition
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Reviews (60)

Most helpful positive review

Rating: 5 stars
08/27/2003
Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley this seemed like a lot but I did use two bunches wrapped with a rubber band. Read More
(31)

Most helpful critical review

Rating: 3 stars
08/27/2003
This sounded really good and I imagine that anyone who really likes parsley will like it but it wasn't for me. If I had grown up eating it I'm sure I would absolutely love it though! Read More
(6)
71 Ratings
  • 5 star values: 47
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/27/2003
Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley this seemed like a lot but I did use two bunches wrapped with a rubber band. Read More
(31)
Rating: 5 stars
11/10/2003
Oh My Goodness! This simple recipe was magic. Even people who swore they would never eat anchovies took big heaping spoonfuls of this appetizer. Even teenagers! I did not have overnight so I let the mixture sit for approximately 4 hours at room temperature to macerate and mix the flavors...turned out great. I soaked the anchovies for about 10 minutes in milk to leach out some of the saltiness but next time I think I will just add the can with the flavored oil directly. I used a food processor to mince not puree. I'm busy trying to think of more uses for this magic little sauce (maybe stuff steamed artichokes and top with parmesean/mozarella?). Thank you Thank you for sharing this recipe! Read More
(21)
Rating: 5 stars
08/27/2003
Thank you for submitting this recipe! My Grandmother used to make this in the Summer with fresh parsley from her garden. She would serve it on delicious vine ripe red tomato slices. Mmmmm a little bit of heaven! Read More
(20)
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Rating: 5 stars
01/07/2011
When I read this recipe I found it to be strange. I was very iffy about a dip/spread made with......FISH! But I will always try something new because my motto is: you won't know if you like it unless you try it. I literally finished making this less than 15 minutes ago. This was SOOOOOO good I just had to immediately hop on the computer and leave my review. I apologize for butchering your recipe but I did make changes based on ingredients I already had at home. I used cilantro instead of parsley.I used balsamic vinegar instead of white vinegar.I didn't drain the anchovies and used the olive oil that was already in the can of anchovies instead of using the 1/2 cup of olive oil.I added 12 capers. I then dumped everything into my mini food processor and lightly pulsed until I liked the way it looked (maybe 10 super quick pulses). I know it should marinate overnight but what can I say? I was CURIOUS! So I grabbed a veggie cracker just to dip the tip in next thing you know I'm carrying it to the living room to sit on the couch and dig in with veggie crackers and with celery sticks. Thank you! I'm making this one of MY family recipes! Read More
(15)
Rating: 4 stars
07/13/2007
I make this without the anchovies which probably makes it a totally different dish but we really like it. It is very garlicky and great spread on rustic bread. Read More
(9)
Rating: 4 stars
08/27/2003
This was very good. The kids inhaled it! I have had to make it twice this week! Thanks for sharing! Read More
(9)
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Rating: 5 stars
08/27/2003
Was a big hit among my Dad who is from Italy. Simple and easy to make! Great recipe! Read More
(9)
Rating: 5 stars
12/29/2006
WOW! I didn't think anyone else knew about this nor called it the same thing we do! My italian grandmother made this for us every Christmas. We dip slices of fennel bulb in this or if fennel is not available celery. Read More
(8)
Rating: 5 stars
08/27/2003
wonderful!! i had a bunch of italian parsley in my garden. what a perfect way to use it!! Read More
(8)
Rating: 3 stars
08/27/2003
This sounded really good and I imagine that anyone who really likes parsley will like it but it wasn't for me. If I had grown up eating it I'm sure I would absolutely love it though! Read More
(6)